While lemon is basically the opposite of chocolate in every way, it still deserves a spot on the Easter menu, especially if it comes in the form of lemon bars. These bars are gooey, super tangy, sticky and keto-friendly!
- Serves: 10
- Time: approximately 1 hour
- Calories: 275
- Total carbs: 5.5 grams
- Net carbs: 3.3 grams
- Fat: 25.7 grams
- Protein: 7.3 grams
Ingredients:
- 2 cups almond flour/ground almonds
- ¾ cup melted butter
- ¼ cup erythritol
- 5 eggs
- ⅓ cup full fat heavy cream
- ½ cup freshly-squeezed lemon juice
- Zest of 3 lemons
- ½ cup erythritol
How to make:
- Preheat the oven to 360 degrees Fahrenheit and line a baking pan with baking paper (like a brownie pan or sheet pan, whatever you’ve got)
- In a large bowl, combine the almond flour, butter and first portion of erythritol and press into your prepared pan. Cook the base in the preheated oven for 10 minutes
- While the base is pre-cooking, make the filling: in a large bowl (just use the one you used for the base to save cleaning another bowl!) whisk together the eggs, cream, lemon juice, zest and erythritol until thoroughly combined
- Pour the lemon filling over the pre-cooked base and carefully place it back into the oven to bake for a further 30 minutes or until just set but with a little bit of wobble remaining
- Leave to cool fully before slicing and serving!
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